We wake up at least once a week thinking: “Doughnut Plant sounds good today.” The hefty yeast doughnuts, with their slightly dense, spongy, and chewy texture, made this place well-known. But don’t ignore their other types like the sourdough, cake, and mini filled ones. Some of our favorites are the coconut cream, tres leches, and the crème brûlée, which gets the brittle, somewhat bitter caramelized top layer just right. The savory cacio e pepe tastes like a bowl of pasta in fried dough form, and we’d rather have it to begin a meal over any dinner roll out there. Doughnut Plant has locations in Manhattan, Brooklyn, and Queens.

photo credit: Emily Schindler